This article is brought to you by Man Therapy
Wild raspberries are one of my favorite treats to find in the back country. They are sweet, a little tart and a welcome source of nutrients on a hot summer day. Our berry season peaks between late August and early September here in Colorado high country and I love to make jam to preserve the flavor of summer. This recipe can be used for any berry for this recipe and adjust the amount of sugar to your preference.
Wild raspberries have a ton of seeds. I chose to keep mine in but you can strain them out after taking the jam off of the stove. This jam pairs perfect with toast, peanut butter or cookies. I used mine for a savory appetizer with prosciutto, ricotta, thyme and black pepper. Yum!
Serving Size: 8-12 servings
Time to make: 1 hour
Special Equipment: n/a
Also works with: Any berry, wild or store-bought
Looking for more wild raspberry recipes? Try out these delicious wild raspberry pancakes!
Try our Delicious Wild Fish and Game Spice Blends!